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Scallops with Grapefruit and Bacon

1 large grapefruit
3 oz. slab bacon
1 1/4 lb. sea scallops
Freshly ground pepper
1/4 cup onion
1/2 cup sauvignon blanc
2 TBSP. capers
2 TBSP. unsalted butter

Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.
Working over a bowl, cut in between the membranes to release the sections.
Squeeze the juice (approximately 3 TBSP.) from the membrane into another bowl.
In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes.
Using a slotted spoon, transfer it to a small plate.
Pour off all but 1 TBSP. of the bacon fat.
Season the scallops with salt and pepper and add to the skillet.
Cook over moderately high heat until browned, 3 minutes.
Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate.
Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat.
Cook, scraping up any browned bits.
Strain the liquid into a heatproof cup, then return it to the skillet.
Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes.
Add the scallops and any juices to the skillet.
Turn the scallops to coat them with the sauce.
Add the grapefruit sections and bacon and serve right away.

Coastal Fisherman Merch
CF Merch



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